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Author Topic: Pickled Salmon  (Read 2529 times)

Offline tmike

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Pickled Salmon
« on: December 19, 2014, 05:26:11 PM »
Anyone else do pickled salmon for something different?

Offline tmike

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Re: Pickled Salmon
« Reply #1 on: December 19, 2014, 07:17:37 PM »
Mines simple, in fact I tell my friends if they use it don't add a bunch of other stuff. It's awesome. I like sockeye when I have it, but silvers work to.

Filet and skin approx 5 pounds (2 nice fish) cut into 1x1 chunks
Place fish, 1 cup salt, and one cup cold water in a container and refridge over night. Mix it once if you want.

On the stove, low heat, mix 1 quart white vinegar, 1 1/2 cups white sugar, and 2 1/2 cups water. heat until sugar has dissolved. Pour the mixture into
a gallon jar and refridge over night.

Rinse the fish really well and layer in the jar with 2 cut up yellow onions, whole Allspice and Bay Leaves. Fill the jar with the brine and let it set for 3 days. Then start eating it.Don't worry about pin bones they soften up as the vinegar cooks it. Enjoy!




Offline HUNTINCOUPLE

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Re: Pickled Salmon
« Reply #2 on: December 22, 2014, 03:55:32 PM »
Sounds good! Will tag and try when catch more fish. :tup:
Slap some bacon on a biscut and lets go, were burrnin daylight!

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Offline bigelk1030

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Re: Pickled Salmon
« Reply #3 on: December 22, 2014, 04:01:42 PM »
I need to try this. Thanks for shaing. 

Offline WARHORSE

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Re: Pickled Salmon
« Reply #4 on: January 09, 2015, 05:32:23 PM »
Just finished a batch. Pretty good stuff! Thanks for sharing Tmike!

Offline elkaholic123

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Re: Pickled Salmon
« Reply #5 on: January 09, 2015, 05:36:08 PM »
I can vouch for the recipe  :tup: it is the best pickled fish I have tried.
elkaholic

Offline MtnMuley

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Re: Pickled Salmon
« Reply #6 on: January 09, 2015, 06:26:13 PM »
I do basically the same, but cut mine in this slices. Great with Ritz :tup:

 


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